Description
Elevate your coffee experience with this stand-up bean that’s a true testament to the art of coffee cultivation and preparation. Don’t miss out on the opportunity to savor the excellence of Finca De Dios.
This coffee is a versatile gem, suitable for roasting to your preferred level, whether you love a medium roast or enjoy exploring the depths of a dark roast. Light roasts reveal a delightful symphony of floral brightness and delicate fruit notes reminiscent of the finest Costa Rican coffees. These flavors are intertwined with a subtle, yet lovely malty and chocolaty undertone. While achieving the perfect light roast can be a bit more challenging, the result is an invigorating morning brew worth the effort.
For those who crave the boldness of a dark roast, you can expect a rich and full-bodied experience akin to the famous Huehuetenango beans. What truly sets this coffee apart is its ability to maintain a clean, non-roasty profile even as you push it toward the second crack during roasting. The consistency ensures you’ll savor those sweet malty tones and enjoy a velvety smoothness at any roast level.
Finca De Dios is all about sustainability and treating folks right. They go the extra mile for their hardworking team, offering education, support, and good old-fashioned kindness that you won’t find on most other coffee farms.
Nearly four decades ago, a horse enthusiast purchased the farm with plans to house his horses. However, a few years later, he had to move due to work commitments, leaving his daughter, Ellen Prentice, responsible for the farm. Ellen, who remained in Guatemala, managed the farm, gradually transforming it into a predominantly coffee-growing venture committed to preserving the natural forests.
Six years ago, after inheriting her portion of the original farm, Ellen named it Finca de Dios in memory of her father, who dedicated the land to God. Since then, they’ve worked tirelessly to develop essential infrastructure, including a wet mill! Despite being smaller in scale than larger coffee farms, they embrace the idea that remarkable things often come in small packages.
At the heart of their mission is the belief that they’ve been blessed to be a blessing to others. They treat their workers with respect and care, striving to create an atmosphere of dignity and peace. Special consideration is given to accommodating workers with unique needs, matching them with suitable job roles. They also strongly emphasize teaching their employees values and principles, emphasizing the importance of delivering excellence and ensuring that their customers can savor an exceptional cup of coffee.
Tasting Notes:
A great clean micro lot from our friends at Finca De Dios. Awesome prep, one can tell a lot of care went into these beans. A great medium to as “dark as you want to go” bean type. Light roasts produce a lot of floral brightness and light fruit notes (almost reminiscent of a nice Costa) mixing with a subtle yet very sweet malty chocolaty note (can be a little more challenging to roast to a light roast) a great morning brew – darker roasts will produce more body similar to the Huehues – very clean non-roasty dark-roast beans – you get a lot of the sweet malty tones and very smooth even into 2nd crack – a very stand up bean at almost any roast level.
Roasting Notes:
Lighter roasts accent the fruitier brightness, deeper levels deliver smooth, rich chocolate malty flavors and a hint of smokiness – awesome and clean dark roast notes. Coffee will roast a little two-toned containing a couple different strains, if shooting for the lighter roasts slowing it down a bit will be helpful.
William Thesing –
I’m new at roasting, but have always been a coffee lover, and a highly skilled technical person. I love a good full bodied dark roast. About 90 seconds into 2nd crack is my sweet spot. This will be one of my goto beans. I love the flavor, and so have my guests. A nice discovery at the onset of an enjoyable hobby.
Chase Rawak (verified owner) –
Was surprised to watch it brew. Have glass pot. It was med in color but…the taste was chocolaty. Have never tasted the neuances in the discripton until now. I made it again with three scoops. It is perfect . It is truly a perfect coppa
Calvin (verified owner) –
Roasted this on the behmor just the p1 setting since I was learning the machine. It turned out amazing! Now Im getting more of these beans to play a bit on custom roast features of behmor.
BarryR (verified owner) –
Every year I roast a bunch of coffee for Holiday Gifts for my coworkers. I was looking for a “crowd-pleaser” and this sounded great.
I bought 11 lbs (on sale). It’s a hearty been and easy to roast. At a light City+ it was quite good but I think the ideal (especially for general consumption) was late City+ / Early FC. I went to FC+ for one roast and it was still good but losing nuance and getting too “roasty”.
It’s a sweet, very well-rounded coffee with some nice nuances (that I’m not good at putting into words).
This was a great choice. FYI: I roast on a Hottop).
JayF (verified owner) –
Roasted this bean on a Gene Café to full city roast. We let it rest for 4 days then ground some of it. My wife and I love it! It is very smooth low acid with medium plus body and nice finish. Definitely one of our favorites. A great alternative to our favorite Kona coffee at a fraction of the price!
frankstar6 (verified owner) –
These beans are great at any roast level though I prefer them in the light to medium range. They are rich in fruity acidity and body – the same if not better than last year’s crop!
Paul (Doctor Mongo) Garrison –
I got the Finca de Dios Fraijanes as a 1/2 # experiment and I am glad I did. I hand-roast into second crack for flavor and the first sip of this coffee was almost like the 68% cacao chocolate I was munching the previous night. VERY chocolatey at first, then full coffee flavor but also very smooth. I will be looking to get more of this variety. My preference has been running to Guatemalan beans lately, evolving from Ethiopian Yirgacheffes …
Robert Stanley (verified owner) –
Cannot say enough about this coffee. It was the first bean I ever roasted, and is incredibly forgiving. Software froze, and had to manual roast the first batch to approx City+, and while it lacked a little body there (my fault, surely) it gave mid-palette flavors of toasted marshmallow.
Slightly baked my second roast (Full City to Full City+), but when I brewed it up, the body was as full as it should be, and the coffee undertones slap you in the face with a smooth finish. One of the best cups I’ve had in years. What an absolute delight.
backdoc (verified owner) –
Very easy to roast…a great cup at full city+.
seversoll (verified owner) –
I roasted these beans in a Gene Cafe. The first roast was a city- roast, 4.5 ounces 446F for 15 minutes. It was a bit too herbal for me, but had a nice citrus/acid flavor. The second roast was a full city, 8 ounces 455F for 17 minutes. Nice malty chocolate with a medium body. What turns out to be a good cup is blending the 2 together. The herbal flavors did not show up but the acid was still there. The malty chocolate was toned down as well as the body.